Premium-quality fillet derived from Barramundi fish (Lates calcarifer), presented with the skin intact. The fillet is precisely trimmed to ensure a clean, consistent appearance and high yield. Skin-on presentation maintains natural visual appeal and helps retain moisture during cooking

• Species: Barramundi (Lates calcarifer)

• Presentation: Skin-On, Boneless

• Fillet Type: Lateral fillet, manually or mechanically cut

• Trimming Standard:
  The fillet is trimmed to the highest standard. The most precise trimming ensures clean fillet with minimal residual tissue or membrane. Edges are neat with no ragged or torn flesh.

1. Red Meat-Off
   Red muscle (also known as bloodline or dark meat) is fully removed to enhance visual quality and mild flavor profile

2. Skin-Off, Red Meat-Off
   Clean White Fillet with skin and bloodline removed

3. Vacuum Packing

• Skin Condition: Intact, with natural pigmentation; no scaling required unless specified

• Bone Content: Boneless (pin bones removed)

• Color: Natural pink to white flesh

• Odor: Fresh, no off-odors

• Texture: Firm, moist, resilient to gentle pressure

• Packaging: Vacuum packed or bulk packed; master carton of 10 kg

• Storage: at -18°C and lower

• Shelf Life:

  • Up to 24 months from date of production